| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham wafer crumbs |
| 1/4 | c | Sugar, granulated |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Butter;melted |
| 1/4 | c | Sugar, granulated |
| 3 | tb | Cornstarch |
| 2 | c | Milk |
| 2 | Egg yolks;lightly beaten | |
| 1 | ts | Vanilla |
| 2 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 2 | tb | Sugar, granulated |
| 8 | minutes; cool. |
INSTRUCTIONS
FILLING MERINGUE Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for FILLING: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust. MERINGUE: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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